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Mini Cheesecakes
Mini Cheesecakes
are a great , easy go-to for holidays, birthdays, or any other time you need a perfectly portioned treat! Buttery graham cracker crusts are piled high with sweet, creamy cheesecake filling. This no bake recipe always impresses!
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Chilling Time
2
hours
hours
Total Time
2
hours
hours
30
minutes
minutes
Servings
12
Author
Nichole
Ingredients
For the crust:
1
Cup
Crushed Graham Crackers
1
Stick Unsalted Butter
melted and cooled
1/4
teaspoon
Salt
1/4
teaspoon
Ground Cinnamon
For the filling:
1/2
Cup
Heavy Cream
2
8-oz Blocks Cream Cheese, at room temperature
1/2
Cup
Granulated Sugar
1
teaspoon
Lemon Juice
1
teaspoon
Vanilla Extract
1/8
teaspoon
Salt
Instructions
Prepare a 12-count muffin tin with cupcake liners and set aside.
Stir all the crust ingredients together in a medium bowl then spoon it evenly into the cupcake pan.
Use the back of a spoon or a spatula handle to press the crust into the bottom.
Put the pan in the fridge while you prepare the filling.
Whip the heavy cream in a medium bowl until stiff peaks form and set aside.
Add the cream cheese, sugar, lemon juice, vanilla, and salt to a separate large bowl and whip until smooth and completely combined.
Fold the whipped heavy cream into the cream cheese mixture until fully combined.
Take the pan out of the fridge and use a cookie scoop or a regular spoon to evenly spoon the filling on top of the crust.
Gently tap the pan on a counter to get out as many air bubbles as possible then cover and return to the fridge.
Cover and let them set for at least 2 hours or freeze for 20 minutes.
Serve with blueberry pie filling, whipped cream, fresh fruit, and mint if desired.
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